Blackberry Love Cinnamon Rolls {Gluten Free}
Recipe type: Brunch
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 16
These Blackberry Love Cinnamon Rolls {Gluten Free} are the perfect treat for your Valentine! The cinnamon compliments the blackberries enhancing the natural sweetness.
  • For the Rolls:
  • 1 Cup Warm Water (between 120-130*)
  • 5 Teaspoons Active Dry Yeast
  • ½ Cup plus 1 Tablespoon Sugar
  • 2 Eggs (room temperature)
  • ¼ Cup Butter
  • 3½ Cups Gluten Free Flour Blend (or regular flour if not allergic)
  • For the Filling:
  • 16 Oz Fresh Blackberries, washed
  • ¼ Cup Sugar
  • 1½ Teaspoon Cinnamon
  • Zest of 1 Lime
  • For the Icing:
  • 1 Cup Icing Sugar
  • 3 Tablespoons Cream Cheese
  • 2 Teaspoons Bourbon or Milk
  • ½ Teaspoon Vanilla {GF}
  1. Preheat the oven to 375*.
  2. Add 1 Tablespoon of the sugar to the warm water. Please be mindful that yeast is a living organism, so if the water is too hot it will die and then your dough won't rise. Sprinkle the yeast packets on top of the water and let sit for 5 minutes. Cream together the butter in a stand up mixer. Add the eggs one at a time, making sure to blend completely.
  3. Add the yeast mixture to the butter/egg mixture and blend. Add in the Gluten Free Flour Blend and Cinnamon; blend for two minuets using your dough hook attachment. Once everything is evenly kneaded in; cover the bowl with a damp cloth and place the bowl in a warm place to rise for 30 mins. Dough should be about 2 times larger. Please keep in mind that Gluten Free Flour blend (this is my favorite and I'm not being paid to say this) is a fickle thing and depending on the blend it may rise more or less.
  4. In a large bowl combine the washed blackberries, cinnamon, sugar and lime zest. Let set for 5 minuets. Mash with a potato masher.
  5. Once the dough has had a chance to rise; roll the dough out on a GF floured surface. I like to knead mine a bit then roll it out on the "floured" surface. Roll the dough so that it's about ¼ inch thick into a rectangle shape (this doesn't have to be a work of art just do the best that you can).
  6. Once the dough is rolled out; pour the blackberry mixture over the dough from edge to edge. Using your hands start to roll the dough into a log using the long side of the dough. Cut the dough crosswise making each piece about ½ inch wide. Place the Blackberry Love Cinnamon Rolls {Gluten Free} into a greased 9X13 pan. Typically this recipe makes about 16-18 rolls for me depending on how my slicing skills are that day.
  7. At this point you now have two options. If you can't wait and you want to eat them right now then set them aside covered with a damp cloth and allow to rise in a warm place for 30 minuets. If you wanted to make them ahead for tomorrows breakfast you can pop them in the fridge covered with some plastic wrap for up to 24 hours. About 1 hour prior to baking remove from the fridge and allow the rolls to come to room temperature and finish their second rise.
  8. Bake the Blackberry Love Cinnamon Rolls {Gluten Free} at 375* for 20 minuets or until they puffy and golden brown.
  9. For the icing combine the icing sugar, cream cheese, Bourbon (or Milk) and vanilla with a whisk until smooth. I like to put half of the icing on the rolls right after they come out of the oven; then drizzle the remaining icing over the rolls once they have cooled for 5 minuets.
Recipe by Sassy Southern Yankee at